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Warm Pasta Salad with Mushrooms and Radicchio

1/3 pound bow-tie pasta
2 tablespoons olive oil
1/2 pound fresh white mushrooms, sliced
1/2 pound fresh shiitake mushrooms, stems discarded and caps sliced
1 large garlic clove, minced
3 tablespoons red-wine vinegar
1/2 cup low-salt chicken broth
3/4 cup frozen baby peas, thawed
1/2 teaspoon Dijon mustard
1/4 pound radicchio, shredded (about 2 cups)
1/3 cup freshly grated Parmesan cheese

1. In a kettle of boiling salted water, cook pasta until al dente.
2. While pasta is cooking, in a large nonstick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking, and saute all mushrooms with salt and pepper to taste, stirring occasionally until golden brown. Add garlic and 1 tablespoon vinegar and cook, stirring, 1 minute. Add broth and peas and simmer 3 minutes.
3. Drain pasta in colander and stir into mushroom mixture. Toss mixture and remove skillet from heat. In a large bowl, whisk together mustard, remaining tablespoon oil and remaining 2 tablespoons vinegar until blended. Add radicchio and toss to coat with dressing. Add pasta mixture and Parmesan and toss well.

Makes 2 servings